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Patent Searching and Data


Matches 501 - 550 out of 5,509

Document Document Title
WO/2005/066338A1
The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the...  
WO/2005/063026A1
The present invention relates to finger millet bread formulation and a process for preparing the same.  
WO/2005/060757A1
The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver compo...  
WO/2005/058047A1
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...  
WO/2005/051085A1
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...  
WO/2005/051084A1
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...  
WO/2005/048726A1
Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and meth...  
WO2005011403A8
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...  
WO2004030461A8
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...  
WO/2005/039311A1
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...  
WO2005011392A3
A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A vari...  
WO/2005/036985A1
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...  
WO2004105494A3
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...  
WO/2005/034638A1
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...  
WO2005019443A3
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...  
WO2004105495A3
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...  
WO/2005/032259A1
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...  
WO2004100672A3
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO2004111217A3
We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P,...  
WO/2005/023008A1
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...  
WO/2005/023014A1
A method for forming a film, which comprises forming, on the surface of a base, a film which provides, when the base is contacted with an article to be treated, good releasability between the base and the article; and a film formed by us...  
WO/2005/021714A2
The invention provides laccases, polynucleotides encoding these enzymes, the use of such polynucleotides and polypeptides. In one aspect, the invention relates to the enzymatic production of nootkatone by way of the conversion of valence...  
WO/2005/020690A1
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...  
WO/2005/019443A2
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...  
WO/2005/018336A1
The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.  
WO/2005/019444A1
A process for the preparation of an enzyme composition comprising cultivating a microorganism separately on both solid and submerged substrates, combining the koji and broth of these fermentations, extracting the combined koji/broth to p...  
WO2004111216A3
The inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally...  
WO2004111218A3
The present invention relates to methods for producing isolated polypeptides having glucoamylase activity, filamentous fungal host cells comprising nucleic acid sequences encoding the polypeptides, and using the polypeptides.  
WO/2005/016008A1
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...  
WO2004042006A3
Polynucleotides encoding variant amylase polypeptides along with methods of using the same are provided.  
WO/2005/011406A1
Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said ...  
WO/2005/011392A2
A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A vari...  
WO/2005/011403A1
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...  
WO2004097012A3
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...  
WO/2005/007867A2
This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the...  
WO/2005/007867A3
This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the...  
WO/2005/007818A3
This invention relates to amylase polypeptides, and nucleic acids encoding the polpypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of th...  
WO/2005/007818A2
This invention relates to amylase polypeptides, and nucleic acids encoding the polpypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of th...  
WO2004112486A3
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2005/006884A1
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.  
WO/2005/003339A1
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises subst...  
WO/2004/112486A2
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/111218A2
The present invention relates to methods for producing isolated polypeptides having glucoamylase activity, filamentous fungal host cells comprising nucleic acid sequences encoding the polypeptides, and using the polypeptides.  
WO/2004/111217A2
We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P,...  
WO/2004/111216A2
The inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally...  
WO/2004/110155A1
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...  
WO/2004/108874A1
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...  
WO2004099400A3
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a doug...  
WO/2004/105495A2
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...  
WO/2004/105494A2
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...  

Matches 501 - 550 out of 5,509